The High Summer Tomato | Upstairs on The Square

What exactly is a high summer tomato? It is the ripest, reddest, late summer crop; specifically the locally grown and native heirloom varieties which offer the best flavors and lend their beauty to various dishes. {The above harvested last week from my Mom's garden!}

Upstairs On The Square has taken on the task of finding these tomatoes and creating a tasting menu deemed "The Perfect August Repast: A Tomato Feast!" This event is taking place for four nights - Wednesday August 25th - Saturday August 28th. My first experience at Upstairs On The Square was Afternoon Tea for Gretchen's Bridal Shower. The event was held in the sun drenched, glossy pink walled Zebra Room named for its wild animal carpet. The afternoon filled with tea, champagne and tiered trays of finger foods was magical and I have been itching to head back here ever since. With that preface, you understand my delight when Megan invited me along with Alicia, Michelle & Meghan to this annual event. On a cold and bleak Wednesday evening I was greeted by an enthusiastic hostess who lead me up three flights of leopard print stairs and into the Soiree Dining room. {photo}

I was taken in by an abundance of pastel colors flanked with gold accents. This room transports you into a fairy tale. Large circular windows look down over the square. Whimsical lavender booths, teal painted tables, folded pink napkins and crisp white linens all added to the pretty pretty princess-esque ambiance.

The wine pairing commenced with a Bonny Doon Ca'del Solo Estate Vineyard / Albarino / Monterey, California. We then began the tasting with an Amuse Bouche Shooter of Summer Gazpacho.

This was a flavorful few mouthfuls of crisp finely chopped ingredients including croutons, corn, onion, zucchini, and of course, tomato.The appetizer course that immediately followed was a Classic Native Heirloom Tomato Salad composed of Fresh Market Raspberry Vinegar, Vermont Goat Cheese & Thai Basil. Vibrant red, yellow and green tomatoes were lined elegantly on the plate, dotted with deep-red raspberries and leaves of thai basil. The goat cheese was mild and creamy, the vinegar was pungent and tangy. The pool of fresh raspberry and tomato juices it left behind was soaked up by my third (but not final) piece of bread.
Our second wine pairing was presented as a declassified version of what is normally a very expensive wine, a 2007 Domaine Callot / White Burgundy / Meursault, France. This wine accompanied the Parsley & Lemon Crusted Hake with Lightly Crushed Yukon Golds & Lemongrass Tomato Water. It wasn't so much a crust as a delicate blanket of lemon and parsley enveloping the fish. The Yukon Golds were subtle tender bites of warmth. There were fewer actual tomatoes highlighting this dish, but it didn't compromise on tomato taste. The broth was replete with comforting scents and beautiful flavors, enhancing the mild white hake. You better believe I grabbed more bread to sop up the lemongrass tomato water. I figured another slice of was more appropriate than drinking the bowl. Our third and final wine of the evening was a 2006 Stags Leap Artemis / Cabernet Sauvignon / Napa Valley. She explained this bottle was an upgrade from the original pairing, because they ran out of the former. It was also made clear that the pour only appeared small because we were given a large glass that allows the wine to air properly. It does look like a pea sized amount! Good thing she made note of this fact. A robust red with notes of plum and cherry was complimentary to the Wood-Grilled New York Strip Steak highlighting Tomato à la Provençale with Slow Roasted Garlic. The strong scent of roasted garlic wafted through the air. The striking pool of lime green emulsion grabbed my attention. It provided a beautiful backdrop for its counterparts - a  juicy medium rare strip steak and a vivid red tomato, plump and overflowing with baked goodness. The crispy breadcrumbs, garlic, onion and herbs encased by the ripe flavorful tomato was the perfect portion to serve alongside the hearty wood-grilled steak. This dish was comforting and filling. I still (despite all that bread consumed earlier) did not feel too full for dessert.

Sweet Tomato Sorbet Coupe with Olive Oil Ice Cream, Candied Pinenuts & Lemon Thyme Shortbread. The ever so slightly sweet tomato sorbet laced with a red wine reduction over a scoop of olive oil ice cream was impossibly good! The shortbread cookie infused with lemony citrus flavors and fragrant notes of thyme was lovely, but for me it was the small touch of candied pine nuts that elevated everything contained in this small shooter. 

The pastry chef took every day savory kitchen ingredients and turned them into a luscious, sweet and unforgettable final course. It was all we could do to stop talking about it!

The the many charms of the high summer tomato were showcased with brilliance, surpassing all my expectations. It was a great evening at Upstairs On The Square with fellow Boston food bloggers / new friends / lovers of all things tomato / in general women whose company I enjoy, especially at the dinner table creating images that bring food to life.

Upstairs on The Square

91 Winthrop St

Cambridge, MA